Creamy Chicken on Linguine

Ingredients
1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
6 skinless, boneless chicken breast halves
1 (16 ounce) package linguini pasta
1 onion, chopped
1 cube chicken bouillon, crumbled
1/2 cup water
1 1/4 cups heavy cream
3/4 cup milk
4 green onions, sliced diagonally into 1/2 inch pieces
1 cup grated Parmesan cheese

Directions
1.In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.

2.Meanwhile, cook pasta according to directions on package. Drain.

3.Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.

4.Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

Black Forest Cake- Guest Recipe

My name is Kel and I'm the author of Between the Lines. Here is a recipe for a yummy Black Forest Cake that my four year old daughter and I made for my dad's birthday.  It was a huge hit. Every single crumb vanished within ten minutes.  I hope your family enjoys it as much as mine did!

Ingredients
1 pkg. (2-layer size) devil's food cake mix
1 cup boiling water
1 pkg. (4-serving size) Cherry Flavor Gelatin
1/4 cup cold water
2/3 cup Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) Whipped Topping, thawed
1/3 cup drained maraschino cherries, divided
1 square BAKER'S Semi-Sweet Chocolate, melted

Directions
 - Prepare and bake cake mix in two 8- or 9-inch round layers as directed on package. Run knife or metal spatula around sides of pans to loosen cakes. Cool in pans 15 min.


- Stir boiling water into dry gelatin mix at least 2 min. until completely dissolved. Add cold water. Pierce cakes with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least 3 hours.

- Mix sour cream and powdered sugar; gently stir in whipped topping. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over frosted layer.

- Unmold second cake layer; carefully place on cake layer on plate. Frost top and side of cake with remaining whipped topping mixture.

- Drizzle with melted chocolate.

 Garnish with reserved cherries. Store in refrigerator.

Watermelon Water

*Watermelon Water*

In honor of my new theme I thought I would make some watermelon water and post the recipe.

Ingredients:

2 pounds seedless watermelon chunks

2 cups water (you could also use sparkling water if you want some bubbles)

2 limes, juiced

2 tablespoons sugar -- or to taste
Salt

Directions:

Put half the watermelon in a blender with half the water. Add half the lime juice, half the sugar and a pinch of salt. Blend until smooth, strain using a strainer, pour into a large pitcher. Repeat with remaining ingredients. Taste for salt and sugar, adding more a pinch at a time to bring out the watermelon flavor. Chill at least 1 hour before serving.

Serves 6

Upside Down Pizza

*Upside Down Pizza*

Ingredients
1-1/2 pounds lean ground beef
1 15-ounce can Italian-style tomato sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 10-ounce package refrigerated biscuits (10 biscuits)

Directions
1. Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese.

2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Makes 5 servings.